Seafood Rice Noodle Bowl

Seafood Rice Noodle Bowl

Ingredients:

• 8 Oz Shrimp, peeled and de-veined

• 8 Oz, Squid, cleaned and cut into ½” pieces

• 8 Oz Mushrooms, whole or halved

• 6 Garlic cloves, peeled

• 1 Red or yellow bell pepper, cored and diced

• 2 Oz Butter

• 8 Oz Rice noodles

• 8 Oz Crushed tomatoes

• 1 Tbs Teeny Tiny Spice Company spice blend of choice

• Sprouts or micro greens to garnish

• Salt and pepper to taste

(Suggested blends: Penang Curry, Szechuan Spice, Xinjiang Spice, Chinese Five Spice)

Instructions:

1. Bring a large pot of salted water to a boil.

2. Add rice noodles to the boiling water and cook for 6-8 minutes until tender. Rinse and drain the rice noodles under running water when done.

3. While the noodles are cooking, melt the butter in a saucepan over medium heat. Add garlic and mushrooms and cook for 4 minutes, stirring frequently.

4. Add squid and cook 1 minute.

5. Add shrimp, peppers and spices and cook 1 minute.

6. Add tomatoes and allow to come to a simmer. Add the rice noodles to the bowls while this is simmering.

7. After a few minutes, remove from stove and top the noodles with the fish and sauce.

8. Season to taste and add micro greens to garnish.

French Onion Soup

French Onion Soup

Ingredients:

• 4 Oz Butter or 8 oz pork belly or bacon cut into small chunks

• 2 Lb Onion, sliced into rounds

• 1 Pint Broth (vegetable, chicken or beef)

• ¼ tsp Salt

• ½ - 1 tsp Teeny Tiny Spice Company French Four Spice

• 4 Oz Cheese (Cheddar, Gruyere or Swiss), shredded

Instructions:

1. In a deep sauce pan or dutch oven, cook the pork belly or bacon until the fat is well rendered off. If using butter instead, just melt the butter in the pan.

2. Add the onion and cook until browned, stirring occasionally.

3. Add broth, salt and French Four Spice and cook just below a simmer for 30 minutes.

4. Adjust spices and salt to taste.

5. Pour soup into ovenproof serving bowls, top with shredded cheese and place under low broil in the oven until the cheese is melted. Remove from oven and serve.

Roasted Okra

Roasted Okra

Ingredients:

• 1 Lb Okra

• ¼ C Olive oil

• 1 ½ tsp Teeny Tiny Spice blend of choice

• ¼ tsp Salt

(Suggested blends, Jamaican Jerk, Cajun Spice, Harissa, Seaside Spice

Instructions:

1. Preheat oven to 350ªF.

2. Cut tops off of the okra and slice each one in half.

3. Place the okra, olive oil, spices and salt into a medium bowl and toss well until the okra is well coated.

4. Place the okra in a single layer on a baking sheet.

5. Bake for 40 minutes or until okra is golden brown and soft.

6. Remove from oven, adjust seasoning and serve warm with aoli or mayo, pesto or by itself.

Nasturtium Pesto

Nasturtium Pesto

Ingredients:

• 1 ¾ C Nasturtium leaves and a few nasturtium flowers

• ½ to ¾ C Olive oil

• 1 Tbs Fresh lemon juice

• ½ C Grated fresh parmesan cheese

• 1 tsp Teeny Tiny Spice Company Za’atar

• Salt and pepper to taste

Instructions:

1. Chop nasturtium leaves and flowers and add them to the bowl of a small Cuisinart along with the lemon juice, grated parmesan, ½ C olive oil, and Za’atar.

2. Blend well until smooth and creamy, adding more olive oil if needed as you blend.

3. Add salt and pepper to taste.

4. Serve over pasta, atop a piece of meat or fish, on slices of baguette or spread on a round of melted Brie.

Herbed Sweet Potatoes with Garlic Aoli

Herbed Sweet Potatoes with Garlic Aoli

Ingredients:

• 2 Med Sweet Potatoes cut into fries, about ½ in. thick

• ¼ C Grated parmesan

• 2 tsp Teeny Tiny Spice Co. Ethiopian Berberé

• 2 Tb Olive oil

• ¼ tsp Salt

For the aoli:

• 2 Tb Mayo

• 1 Tb Olive oil

• 1 Large clove garlic, crushed

• A few sprigs of fresh herbs (parsley, basil, tarragon, rosemary, etc.)

Instructions:

1. Preheat oven to 350ªF.

2. Toss the sweet potatoes, olive oil, grated parmesan, spices and salt in a bowl until the sweet potatoes are well coated.

3. Lay the sweet potato fries in a single layer on a baking sheet.

4. Bake in oven for 45 minutes or until soft and slightly browned.

5. While the sweet potatoes are baking, combine the mayo, 1 Tb olive oil, crushed garlic and fresh chopped herbs into a small bowl and whisk for a couple of minutes. Set aside.

6. Remove fries from the oven and put them into a medium sized bowl. Add the aoli and toss gently until the fries are well coated.

7. Serve warm.

Baked Beans with Smoked Option

Baked Beans with Smoked Option

Ingredients:

• 2 C Dry beans

• 4 Tb Butter

• 1 Tb Teeny Tiny Spice Co. Perfection Spice Rub

• ¼ C Brown Sugar

• 24 Oz Vegetable or chicken broth

• Optional: 1 ½ C Chunked , cooked meat (sausage, chicken breast, smoked pork, etc.)

Instructions:

1. Soak dried beans overnight in water, making sure the beans are covered with the water by at least an inch.

2. Rinse and drain the beans.

3. Put beans, butter, brown sugar and broth into a crock pot and cook on low until beans are tender, 20-24 hours. Stir every few hours.

4. If you are not going to smoke the beans, they are done at this point and you can add in cooked meat or leave as is to serve.

5. For a smoking option, remove the beans from the crock pot and place them in an ovenproof baking dish (with or without the cooked meat addition). Add enough broth to cover the beans.

6. Place the beans in a smoker with the temperature set at 225ªF and smoke for 3 to 4 hours. During the smoking time, add more broth as needed to keep the beans covered with the liquid.

7. Remove from the smoker and serve.

Gooseberry Jam

Gooseberry Jam

Makes six 4 oz jars

Ingredients: 

• 3# Gooseberries, stemmed

• 3# Sugar

• 3 tsp Teeny Tiny Spice Co. Garam Masala or Chinese Five Spice

Instructions: 

1. Combine the berries, sugar and spices in a pot and cook over medium heat, stirring occasionally.

2. As the berries cook, you can test for doneness by dipping a spoon in the pan and allowing the mixture to drip back in. When the drips become sticky and come off in syrupy drips rather than thin ones, the jam Is ready to be taken off of the heat.

3. If you take the jam off too soon, It will end up being more of a sweet sauce. If you cook it too long, the jam will have the consistency of a paste.

4. Transfer the jam to 4 oz jelly jars and store in the refrigerator or you may seal them for storage in your pantry by placing them in a boiling water bath.

To water bath the jars:

1. Put enough water in a large pot to cover the tops of the jelly jars about ½” over the top of the jars.

2. Bring the water to a rolling boil.

3. With a pair of canning tongs, place each jar into the boiling water.

4. Boil for 10 minutes.

5. Turn off the heat and let the jars sit in the water for another 10 minutes.

6. Remove the jars from the hot water using the canning tongs and place on a kitchen towel to cool.

7. Store in pantry. Refrigerate after opening.

Bacon Garlic Dip

Bacon Garlic Dip 

Ingredients: 

• 1 Lb Snap peas

• 8 Oz Bacon

• 4 Bulbs garlic, peeled

• 4 Oz Cream Cheese

• 1 ½ Tb Teeny Tiny Spice blend of choice

(Suggested blends: Ethiopian Berberé, Jamaican Jerk, Harissa, WhoopAss)

Instructions:

1. Roughly chop bacon and cook in a medium skillet over medium heat until crisp.

2. Add garlic cloves and cook for 5 minutes, stirring as it cooks.

3. Stir in the spices until evenly coated, remove from heat and allow to cool.

4. While the bacon is cooling, bring  a pan of water to a boil and boil the peas for 2 minutes, until bright green. Quickly remove them from the heat and chill them in ice water to cool.

5. Place all ingredients in a food processor and blend until smooth.

6. Serve warm or at room temp with your favorite dipping foods – chips, vegetable strips, etc.

Asparagus Soup

Asparagus Soup

Ingredients:

• 1 Small onion, chopped

• 3 Cloves garlic, chopped

• 1# Fresh asparagus, chopped

• 2 Tbs Butter

• 1 Tbs Teeny Tiny Spice blend of choice (Suggestions below)

• 1 C Sour Cream

• 2 C Milk

• Salt & pepper to taste

(Suggested Teeny Tiny Spice blends: French Four Spice, Hot Italian Spice, Montréal Seasoning, Shepherd Herb Mix)

Instructions:

1. In a pan, sauté the onion and garlic for 5 minutes.

2. Add the asparagus and spices and cook over medium low heat, covered, until the asparagus is soft.

3. Remove from heat, let cool a bit and in a blender, puree with milk and sour cream until smooth.

4. Pour the soup back into a pan, add salt and pepper to taste and heat before serving.

Warm Chicken Salad

Warm Chicken Salad

Ingredients:

• 1 ½ Lb Boneless, skinless chicken breast

• 1 8 Oz. Package cream cheese

• ½ C Butter, softened

• ¼ tsp Salt

• ¼ tsp Freshly ground black pepper

• 1 Tbs Teeny Tiny Spice Company blend of choice (Suggestions below)

• Finely minced red bell pepper and red onion to garnish

(Suggested blends: Cajun Spice, French Four Spice, Montréal Seasoning, Shepherd Herb Mix)

Instructions:

1. Preheat the oven to 350°F.

2. Place the cream cheese, butter, salt, pepper and spices into a Cuisinart and blend until creamy. Set aside.

3. Cut the chicken breasts into ¾” chunks.

4. Set a pan on the stovetop over medium heat. Melt 1 Tb butter in the pan and add the chicken to quickly brown.

5. Remove the chicken from the heat and scoop it into an oven-proof baking dish. Spoon the cream cheese mixture into the baking dish and mix until the chicken is evenly coated.

6. Place a lid on the baking dish and bake for 1 hour.

7. To serve, add a bed of arugula or spinach to each plate, spoon some of the chicken on top and sprinkle on the chopped red onion and red pepper to finish.

*We recommend arugula or spinach because the warm chicken will wilt the greens and both of these choices wilt nicely.

Cheese Tuile Taco Shells

Cheese Tuile Taco Shells

Ingredients:

• 8 Oz. Shredded cheddar cheese

• Teeny Tiny Spice blend of choice, to sprinkle

• Suggested blends: Oaxacan Adobo, Tolucan Chorizo, Yucatecan Recado Rojo, Jamaican Jerk

Instructions:

1. Preheat oven to 350°F.

2. Have an inverted mini-muffin tin or thin rolling pin available for forming shells.

3. Line a baking sheet with parchment paper or Silpat.

4. Sprinkle shredded cheese in 4” circles on the baking sheet, sprinkling sparingly in the middle compared to the edges. Do not feel the need to cover all empty spaces.

5. Add a dusting of Teeny Tiny Spices to cover each taco.

6. Bake for 8-10 minutes until cheese is melted and turning golden brown.

7. Remove from the pan and allow to cool for 1-2 minutes.

8. One at a time, remove the cheese rounds from the baking sheet and lay each one either over the rolling pin or gently tuck each one in between the muffin tin cups of the inverted muffin tin in the shape of a taco shell.

9. Allow to cool until shells are crisp and holding their taco shell shape.

10. Stuff with desired fillings and serve.

Deconstructed Cheese Steak

Deconstructed Cheese Steak

Ingredients:

• 1 Large Onion, sliced

• 8 Oz. Fresh Mushrooms, sliced

• I Green Bell pepper, sliced

• 1 Orange bell pepper, sliced

• 1 Red bell pepper, sliced

• 1 Lb Sirloin steak

• 2 Tb Teeny Tiny Spice Company Spice blend of choice (Suggestions below)

• ½ C Red wine

• 4 Oz. Provolone cheese, sliced

• 12 Oz. Butter

 Suggested Teeny Tiny Spice blends: Hot Italian Spice, Montréal Seasoning, Perfection Spice Rub, Tolucan Chorizo

Instructions:

1. In a heavy pan over medium high heat, sauté the onion in 2 Tb butter, adding a pinch of salt, until soft.

2. Remove the onion and place onto a sheet pan in a neat row. Set aside.

3. In the same pan as you cooked the onions, sauté the mushrooms in 2 Tb butter until browned. Again, add a pinch of salt while cooking. Remove to the sheet pan, laying the mushrooms next to the onions.

4. Follow the same procedure with the green, then orange and finally the red peppers, cooking each group until soft and removing each group to the sheet pan, placing them in their own row.

5. Coat both sides of your piece of steak with the 2 Tb of Teeny Tiny Spices (Whichever blend you are using).

6. Over medium heat, cook the steak in another 2 Tb of butter, 6 minutes on one side and 4 minutes on the other. Remove from heat and set aside.

7. Immediately pour the red wine into the pan to de-glaze, scraping the bottom to incorporate all of the browned goodness from the steak. Stir continuously until the volume of liquid is reduced to a couple of tablespoons and the wine has thickened into a sauce. Remove from heat.

8. Thinly slice the steak and add it to the sheet pan.

9. Cut each piece of provolone in half and lay these slices across the ingredients on the platter. Broil on high in the oven for 2-4 minutes to melt the cheese.

10. Remove the sheet pan from the oven, drizzle the wine reduction overtop and serve.

Roasted Red Onion Salad

Roasted Red Onion Salad

Ingredients:

For the salad:

• 4 Medium Red Onions

• 1 ½ Tbs Olive oil

• 1 ½ C Baby arugula

• ½ C Flat leaf parsley leaves, whole

• 2 Oz Soft goat cheese, broken up into ½” chunks

• 2 tsp Teeny Tiny Spice Company Hot Italian Spice

• S&P

For the salsa:

• ½ C Walnuts, coarsely chopped

• 1 Red chili pepper, seeded and finely chopped

• 1 Clove Garlic, crushed

• 3 Tbs Red wine vinegar

• 1-2 Tbs Olive oil

Instructions:

1. Preheat oven to 425º F.

2. Peel the onions and cut off the tops and bottoms. Slice each one into 3 pieces, cutting across the onion so that the rings show.

3. Lay the onion chunks on a baking sheet and drizzle with olive oil. Sprinkle each with salt, pepper and Hot Italian Spice.

4. Bake for 40 minutes or until the onions are golden brown.

5. While the onions are roasting, combine all of the salsa components in a small bowl and set aside.

6. When the onions are done, remove them from the oven.

7. In a large bowl, combine the arugula, parsley leaves, goat cheese and half of the salsa and combine well. Divide the salad onto serving plates, top each plate with 2 to 3 onion chunks and drizzle over the remaining salsa to serve.

Smoky Frittata

Smoky Frittata

Ingredients:

• 2-3 C Cooked cauliflower, sausage, potato, broccoli (Any or all of these)

• 2 Tbs Olive oil or butter

• 6 Eggs

• 4 Tbs Sour cream

• 2 Tbs Mustard

• 2 Tbs Teeny Tiny Spice of choice (Suggestions below)

• 3 Tbs Finely chopped chives

• 8 Oz Smoked Mozzarella, grated

• (Suggested blends: Perfection Spice Rub, Tolucan Chorizo, Harissa, Ethiopian Berberé)

Instructions:

1. Preheat oven to 375°F.

2. In an oven-proof skillet over medium heat, heat the pre-cooked filling ingredients in olive oil or butter.

3. Combine the eggs, cream, mustard, Teeny Tiny Spices chives and ¾ of the cheese.

4. When the filling is heated through, pour in the egg and cheese mixture, stirring to evenly distribute all of the ingredients

5. Cook for 5 minutes.

6. Remove from stove, sprinkle remaining cheese overtop and place in the oven.

7. Bake for 10-12 minutes, until the frittata is set and golden brown.

8. Remove from oven and let sit for 10 minutes.

9. Serve warm or cold.

Pizza Bianca

Pizza Bianca

Ingredients:

Dough for 2 Pizza crusts (regular or gluten free)

6 ½ Oz New potatoes, washed and unpeeled

3 Tbs Olive oil

¾ C Mascarpone cheese

1 ½ Oz Romano cheese, grated

4 Anchovy filets, finely chopped

8 Fresh sage leaves, finely chopped

Zest of 2 lemons

5 Green onions, finely sliced at an angle

1 Tbs Teeny Tiny Spice Company spice blend of choice

(Suggested blends: Hot Italian Spice, Shepherd Herb Mix, Seaside Spice, Perfection Spice Rub).

Instructions:

Preheat oven to 475°F.

Prepare your pizza dough and set aside to rise.

Using a mandoline or a sharp knife, thinly slice the potato into disks.

Place the potato slices into a small bowl and add 1 Tbs olive oil, a pinch of salt and a grind of fresh black pepper. Mix to coat the potato slices with the oil and transfer to a parchment lined baking sheet, laying the slices flat so that they do not touch each other.

Bake for 5-7 minutes or until golden brown.

Remove from oven and set aside.

In a small bowl, combine the mascarpone, romano, lemon zest, anchovies, spices and sage with a pinch of salt and freshly ground black pepper.

When your pizza dough has risen, separate it into 2 equal balls and roll each one out on a lightly floured surface. Transfer each to a parchment lined baking sheet.

Spread the cheese mixture evenly onto each round of dough.

Sprinkle the green onions over each pizza and then layer the potato slices on. Drizzle each pizza with olive oil and bake for 9 minutes, until the cheese is slightly brown.

Serve hot and enjoy!

Green Pea Fritters with Za'atar

Green Pea Fritters with Za’atar

(Makes 12 fritters)

Ingredients:

• 1 Lb Frozen green peas, thawed

• 4 Oz Ricotta cheese

• 3 Eggs, beaten

• Zest of 1 lemon

• 3 Tbs Teeny Tiny Spice Company Za’atar

• 2/3 C All purpose flour (Cassava flour for gluten free)

• 1½ tsp baking powder

• 1 C Fresh mint leaves, finely chopped

• 8 Oz Feta cheese, crumbled into ¾” pieces

• 2 Tbs Oil mixed with 2 Tbs melted butter for frying, adding more as needed

Instructions:

1. In a food processor, coarsely pulse the peas and transfer to a large bowl.

2. Add the ricotta cheese, lemon zest, eggs, ¼ tsp salt and freshly ground black pepper and mix well.

3. Add the Za’atar, flour and baking powder to the mixture and mix until well combined.

4. Fold in the feta and mint leaves, being careful not to break up the chunks of feta.

5. In a saucepan over medium heat, pour in the melted butter and oil mixture.  Using two spoons, scoop balls of the mixture and drop into the oil. Cook for about 1½ minutes on each side or until each side is browned.

6. Transfer cooked fritters to a plate lined with paper towel.

7. Add more oil/butter as needed to cook all of the fritters.

8. Serve with wedges of lemon.

Garlic Soup with Harissa

Garlic Soup with Harissa

Ingredients:

For the paste:

• 2 Tbs Teeny Tiny Spice Company Harissa

• 2 Tbs Fresh lemon juice

• 1 Tbs Tomato paste

• 1 Tbs Olive oil

For the Soup:

• 4 Shallots, finely chopped

• 3 Celery stalks, finely diced

• 3 Tbs Butter

• 3 Tbs Olive oil

• Cloves of 3-4 bulbs of garlic, finely chopped

• 1” Piece of ginger, peeled and finely chopped

• 1 tsp Fresh thyme, chopped

• 1 C White wine

• 1 Pinch saffron

• 4 C Chicken or vegetable stock

• 4 Tbs Fresh parsley, chopped

Instructions: 

1. Sauté shallots and celery in butter and oil until translucent, about 10 minutes.

2. Add garlic and cook 5 minutes, stirring.

3. Add ginger, thyme and wine and simmer for 5 minutes.

4. Add saffron and stock and simmer 10 minutes.

5. Check seasoning and add salt if needed.

6. Remove from heat, let cool a bit before transferring the soup to a blender. Add the parsley to the blender and purée quickly, leaving the soup coarse.  

7. Warm the soup before transferring to bowls for serving. Add a dollop of Harissa paste and a drizzle of olive oil to finish.

Muhammara (Red pepper and Walnut Dip)

Muhammara (Red Pepper and Walnut Dip)

Ingredients:

• 2  Red bell peppers, roasted

• 1 ½ C Raw walnuts

• 3 Cloves garlic

• ¼ C Fresh lemon juice

• 2 tsp Paprika

• 1 tsp Teeny Tiny Spice Company blend of choice (Suggestions below)

• 1 Tbs *Pomegranate molasses (You can substitute honey)

• 2 Tbs Olive oil

• ½ tsp Salt

• Black pepper to taste

*Pomegranate molasses can be found in international markets

Suggested blends: Afghani Spice, Hairissa, Ethiopian Berberé, Ras el Hanout

Instructions:

1. Place peppers on a baking sheet and put on top shelf of oven on high broil.

2. Broil, turning the peppers every two minutes until they are charred black all over, about 10 minutes.

3. Remove from oven and place in a brown paper bag to steam for a few minutes.

4. While the peppers are steaming, turn oven temperature to 350°F

5. Place the walnuts and garlic cloves on a parchment lined baking sheet and bake on the middle oven rack until the walnuts are golden brown, about 10 minutes.  Remove from oven and set aside to cool.

6. While the nuts and garlic are cooling, remove the peppers from the bag, peel off the charred skin and de-seed.

7. Combine all of the ingredients in a food processor and blend until smooth.

8. Adjust seasoning and serve with slices of pita bread, vegetable strips or crackers.

Asian Braised Lamb

Asian Braised Lamb

Ingredients:

• 2# Lamb, any cut

• 8 oz Shitake Mushrooms

• 1 Tbs  Fresh Ginger, minced

• 1 Lg  Onion, chopped

• 2 Tbs Teeny Tiny Spice Company blend of Choice (Suggestions below)

• 1-2 Tbs Tamari

• 2 Tbs Vinegar

• 1 Tbs Fish sauce

• 1 Tbs Sesame oil

• 1 Tbs Molasses

• 2 C Water

• 1 Green pepper, cored and thinly sliced

• 6 Scallions, thinly sliced crosswise

Suggested blends: Chinese Five Spice, Penang Curry, Szechuan Spice, Massaman Curry

*If you are using Szechuan Spice or Massaman Curry, start with 1 Tbs tamari because these two blends contain salt, whereas the Penang Curry and Chinese Five Spice are salt-free. You can always adjust up if needed.

Instructions:

1. Combine all of the ingredients in an oven-proof pan with a lid.

2. Bring to a boil on the stove top and then place into a 350º oven for 3 hours.

3. Remove from the oven, separate any bones from the meat, and place uncovered back into the oven for 1 hour.

4. Add the green pepper and scallions and allow to cook for 10 minutes.

5. Adjust seasoning to taste and serve hot alone, over noodles or rice.

Spiced Apple Cake (GF)

Spiced Apple Cake (GF)

Ingredients:

• 2 Eggs

• ¾ C Sugar

• ½ C Olive oil

• 1/3  C Orange juice

• Zest of 1 orange

• 1 tsp Vanilla

• 2 Medium apples, diced (Macoun or your favorite cooking apple)

• ½ C Walnuts, chopped

• 1 C Cassava flour

• ½ C Almond flour

• 1/3 C Arrowroot powder

• 1 tsp Baking soda

• ½ tsp Baking powder

• ½ tsp Salt

• 1 ½ tsp  Teeny Tiny Spice Company Garam Masala

**For a non-gluten free version, replace the cassava, almond and arrowroot flours with 1 1/2C white flour and eliminate the baking powder.

Instructions:

1. Preheat the oven to 350°F.

2. Grease a 6 cup bundt pan or an 8”x8” baking pan.

3. Either in the bowl of a stand mixer or with a hand beater, blend the eggs, sugar and orange zest until smooth.

4. In a separate bowl, whish together dry ingredients, add the wet to the dry and blend again until smooth.

5. Add in apples and walnuts and combine well.

6. Pour batter into the greased pan and bake for 45 minutes.

7. Remove from oven and cool on a rack. If using a bundt pan, cool for 15 minutes before turning onto a serving plate.

8. If you are using applying the optional glaze, cool completely before mixing the glaze and drizzling over the cake.

Optional glaze

• 1 Tbs Milk

• ½ C Podered sugar

• 1 tsp Vanilla

• ¼ tsp Teeny Tiny Spice Garam Masala